Seafood Paella

Paella is an amazing and flavorful dish that originates in Spain. In this Seafood Paella Recipe, I am using shrimp, mussels and clams. Seafood Paella is not the original Paella, but believe me, it is delicious! Please be sure to check out the video tutorial down below before you get started.

Ingredients for Seafood Paella
3-4 Tablespoons olive oil
1 shallot
2-3 cloves garlic
3.5 ounces Spanish Chorizo
1 c dry white wine
pinch Spanish saffron
Saffron I used – https://amzn.to/2PtL7F3
1/4-1/2 teaspoon smoked paprika
32 ounces seafood stock
1/4 – 1/2 cup crushed tomatoes (I grated tomatoes on my box grater)
2 cups bomba rice
Bomba rice that I used – http://amzn.to/2CPteZH
1 pound extra jumbo shrimp
1 pound mussels
1 pound hard shell clams (I used Quahog, middlenecks)
roasted red peppers

Instructions and video tutorial down below :)

These videos and links are a few little helpers for this recipe :)
How to tell if saffron is real – https://youtu.be/x4b9XBJBA6o

How to Clean Mussels – https://youtu.be/Vf_-58G_o68

How to roast peppers – https://youtu.be/rG7CEnzudfY

Bomba Rice – http://amzn.to/2CPteZH

Saffron I used – https://amzn.to/2PtL7F3

Instructions – Please watch the instructional video down below before getting started.
1. Heat the olive oil in your paella pan and sweat the shallots and garlic with a pinch of salt. (To “sweat” means sauté them until they are translucent).
2. Next add your sliced Spanish Chorizo in a flat layer to allow it to get some color.
3. Add the wine, scrape any bits on the bottom of the pan and then add a pinch of saffron, stir and reduce the wine by half. Saffron is one of the main flavors of your paella. Try to find one that is high quality. It is worth the extra few bucks for a good saffron because not only is the flavor much better but it’s stronger. Getting a less expensive saffron will result in a less flavorful paella.
4. Add the seafood stock, tomatoes, rice, about 2 teaspoons of Kosher salt and the paprika. Give it one good stir and then resist the urge to stir it again through the rest of this recipe ;)
*If you are cooking your paella in the traditional way (over a wood fire) the smoked paprika is not necessary. I added the smoked paprika to give my paella that traditional smokiness.
5. When your liquid is almost cooked down to the rice, it is time to start adding in your seafood. I started with my shrimp and arranged it into a nice pattern. Then, I added my mussels, clams and roasted red peppers. I usually roast my own red peppers when I make paella but you can also use a good quality roasted pepper from a jar.
6. Turn the heat to low and place a foil tent over your paella. I use 2 sheets of foil to make sure that it is covered well. Cook your paella on low heat for about 25 minutes until all of the liquid has been absorbed by the rice and you have a slight caramelization on the bottom. This caramelization is also a traditional part of paella. Once the liquid is absorbed and you have your caramelization, your paella is ready to enjoy :) *Please watch the instructional video down below before getting started.

Would you like a list of some of my favorite kitchen gadgets?
This link will take you to my Amazon page where you will find just that – https://www.amazon.com/shop/bestbitesforever

Please enjoy this video tutorial before getting started :)